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A close up shot of Vegan Eggs Benedict with Hollandaise

Vegan Eggs Benedict Recipe with Homemade Hollandaise


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5 from 6 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

Looking for the perfect Sunday brunch dish? This vegan eggs Benedict has you covered. Easy “eggy” tofu, vegan ham, and a homemade vegan hollandaise sauce layered on a toasted English muffin just like you remember!


Ingredients

Eggy Tofu Patties

  • 1 (16 oz.) block extra firm tofu, pressed
  • 2 tablespoons olive oil
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon kala namak (Indian black salt) 
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon black pepper
  • 1/4 cup all-purpose flour

Hollandaise Sauce

  • 1/3 block silken tofu (about 4 oz.)
  • 1/3 cup non-dairy milk (we used almond milk)
  • 2 teaspoons lemon juice
  • 1 tablespoon vegan butter, melted
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon salt
  • Dash cayenne pepper
  • Dash kala namak (Indian black salt) 
  • Dash black pepper

To assemble

  • 2 English muffins, toasted
  • 4 Vegan ham slices (we used Tofurky)
  • Chives, dill and/or green onions, finely chopped for garnish
  • Steamed spinach

Equipment


Instructions

  1. Cut the tofu into thin slices. Cut the pressed tofu block into a cube by slicing about an inch off the bottom. Turn the block on its side, then slice down the middle lengthwise in 1/4-1/2 inch increments, yielding 3-4 slices. These will act as the egg patties.
  2. Marinate the tofu. In a medium-large sized sealable container such as a Stasher bag, add the tofu slabs and coat both sides with olive oil. In a small bowl, combine all the spices and generously sprinkle over the tofu, covering both sides. Close the container and let the tofu marinate for about 15 minutes.
  3. Make the vegan hollandaise sauce. In a food processor, add all hollandaise sauce ingredients and process on high until completely smooth. If the sauce is too thick, add small amounts of water until the desired consistency is reached.
  4. Coat tofu in flour. After marinating, add all-purpose flour to a large plate. Dip each tofu patty into the flour, fully coating each side. Shake off any excess flour and set aside.
  5. Pan-fry the tofu patties. Heat a large pan over medium heat with a light coating of oil. Cook the tofu patties for about 4 minutes on each side or until golden brown. When ready, place the tofu on a paper towel-lined plate and set aside.
  6. Prepare the remaining ingredients. If you haven’t already, toast the English muffins and get the herbs and/or steamed spinach ready if using. 
  7. Assemble. Place one-half of a toasted English muffin on your serving plate. Layer with a slice of vegan ham, steamed spinach, if using, a tofu patty, and a generous pour of vegan hollandaise sauce. Garnish with chives, dill, and/or green onions. Repeat with the remaining servings.
  8. Serve. Enjoy while warm, with additional sides as desired. 

Notes

  • Kala Namak, also known as “Indian black salt” or “Himalayan black salt”, has a distinctive taste due to the sulfur, comparable to hard-boiled eggs, and helps make he flavor and smell of this recipe more realistic. 
  • Storage: These are best served fresh, but will keep well separated in the refrigerator for up to 3 days in airtight containers.
  • Reheating: Reheat tofu patties and hollandaise separately before assembling.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stove Top